Black-Pepper-Crusted Beef Tenderloin with Chimichurri Sauce

Black-Pepper-Crusted Beef Tenderloin with Chimichurri Sauce
Photo by Scott Phillips


  • 1-½ oz. mixed fresh cilantro and flat-leaf parsley leaves (1 cup packed)
  • 1 tsp. fresh lime juice; more to taste
  • 1 Tbs. chopped garlic
  • ¼ tsp. crushed red pepper flakes
  • 1/3 cup extra-virgin olive oil
  • 1 Tbs. red wine vinegar
  • 1 Tbs. olive oil
  • + 5 more ingredients
    • 1 Tbs. fresh oregano or 1 tsp. dried
    • Kosher or coarse salt
    • Kosher salt
    • 2 Tbs. black peppercorns, coarsely crushed
    • 4 6- to 7-oz. beef tenderloin steaks, about 1-½ inches thick

Combine the cilantro, parsley, oregano, and garlic in a food processor and pulse until finely chopped. Scrape the mixture into a bowl and stir in the olive oil, vinegar, lime juice, red pepper flakes, and 1/2 tsp. salt.

View full recipe at Fine Cooking


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